1 green apple
1 tblsp Bali nutra coconut syrup
1 handful of spinach
1 handful of green grapes
1. Blend to desired consistency and enjoy.
1. Heat over at 360 degrees. Cream butter and coconut syrup in a mixer till it is fluffy and light.
2. Add eggs, vanilla, baking powder and soda and beat together. Then add flour. Grease two large cookie sheets.
3. Stir in oatmeal and the chocolate drops until well mixed together. Put your mixture on the grease sheet with a tablespoon of coconut oil, leaving an inch between each cookie.
4. Bake for 12-15 mins till edges begin to brown. Wait till cool and enjoy.
Ingredients (6 people)
1. Mix the flour and baking soda into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter and coconut syrup.
2. Pour the milk mixture into the flour mixture, using a fork beat until the batter becomes smooth. Heat a frying pan over a medium heat and add a spoon of butter. When it’s melted add a dollop of batter. It will seem very thick but this is how it should be, cook until golden brown on both sides.
3. Repeat until all the batter is used up. Serve with lashings of real Bali Coconut Syrup and extra butter if you like.
1. Beat eggs, milk and coconut syrup together. Whisk till well blended.
2. Dip each slice of bread into the egg mixture, making sure that each bread soaks well. Melt some butter (or use coconut oil) over a large skillet on medium high heat. Add as many slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flipping the bread when necessary.
3. Serve hot with fresh sliced bananas and coconut shavings.
1. Steam rice for 20 minutes then sprinkle the rice with the 25 ml of hot water. Continue steaming for another 20 minutes.
2. Add coconut milk, coconut syrup and pandan leaves to a boil in a pot. Reduce heat and simmer for 10 minutes and stir. Strain and return the strained liquid to the pot.
3. Once the rice has finished steaming, add the rice to the pot containing the palm sugar liquid. Cook on low heat, stir until the liquid is fully absorbed by the rice and is somewhat dry.
4. Prepare a baking tray with cling film, then pour the rice into the tray. Press to flatten the rice as best as you can. Let it cool at room temperature, this should take about up to 2 hours. Once it has cooled it is ready to eat. Just cut and serve.
A tofu-veggie stir fry made tasty with a simple technique that gives the tofu perfect texture and flavor. Serve over rice or on its own for a healthy and delicious weeknight meal.
1. Preheat oven to 400 degrees and begin drying your tofu. Drain, remove it from the package and place between two thick towels folded into the shape of the tofu. Then place a plate or bowl on top and top it with something heavy like a book or skillet.
2. Let it dry for about 15 minutes, changing your towels if they get too wet. Once dry, chop into roughly 1-inch cubes.
3. Arrange tofu on a baking sheet and bake for a total of 30-35 minutes, flipping once halfway through to ensure even.
4. Once it’s golden brown and a bit tough and firm, remove from the oven set it out to dry a bit more while you prep your vegetables. Ideally, it would set out another 45 minutes or even longer.
5. If serving over rice, start the rice at this point.
6. In a small mixing bowl, whisk together all of the sauce ingredients – set aside.
7. To a large skillet over medium-high heat, add sesame oil and swirl to coat. Then add veggies and toss to coat. Cook for rectangles (see photo). cooking. This will dry out the tofu and help give it a more meat-like texture. I don’t think it would hurt either way.
8. Cook the mixture for 3-5 minutes, stirring often. When veggies are cooked to your preferred doneness, remove from 5-7 minutes, stirring often. When the vegetables have some color and have softened a bit, add the sauce and stir. It should bubble and thicken. Then add the tofu and stir to coat. heat. Serve as is or over rice for a more filling meal. Best when eaten fresh, though will keep in the refrigerator for a couple days.
For those who love their apples and what better way to sweeten the seasonal apples up with a nutrient rich Bali Nutra Coconut Syrup which complements the earthy notes of cinnamon like a marriage in heaven. Eat with crunchy walnuts on vanilla ice cream this will be a families firm favourite.
Apples contain pectin which is a soluble fiber excellent for a healthy colon and it will also release sugars slowly. The Walnuts are high in omega 3 great for keeping the mind sharp. The Bali Nutra Coconut Syrup will add extra micro nutrients and B vitamins nourishing the nervous system. A nutritious desert that is not too sweet and loaded with nutrients and slow releasing energy.
1. Peel, core and chop the apples into 2-inch chunks. In a heavy, nonreactive Dutch oven or saucepan over medium heat, combine the apple chunks, Bali Nutra Coconut Syrup, cinnamon and lemon juice. Cover and simmer for about 12 minutes, or until the apples have softened up a bit.
2. Uncover the pot and continue cooking, stirring occasionally to break up the larger chunks, until the apples are soft but still have some texture (5 to 10 minutes). Remove from heat and, if necessary, add more maple syrup, cinnamon or lemon juice, to taste.
3. Serve warm or chilled; let it cool to room temperature before storing it in the fridge. Add Walnuts on top serve as is or on vanilla ice cream.